Salads 4.3
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Chicken and Radicchio Salad with Pomegranate, Orange and Mint

Forget boring salads. This flavour-packed recipe combines tender roast chicken with sweet citrus, juicy pomegranate, fresh mint and a creamy tahini dr...Forget boring salads. This flavour-packed recipe combines tender roast chicken with sweet citrus, juicy pomegranate, fresh mint and a creamy tahini dressing. Chickpeas and pistachios add texture and substance, making this a satisfying meal that's packed with protein, fibre and plenty of plant diversity. Read more Forget boring salads. This flavour-packed recipe combines tender roast chicken with sweet citrus, juicy pomegranate, fresh mint and a creamy tahini dressing. Chickpeas and pistachios add texture and substance, making this a satisfying meal that's packed with protein, fibre and plenty of plant diversity. Forget boring salads. This flavour-packed recipe combines tender roast chicken with sweet citrus, juicy pomegranate, fresh mint and a creamy tahini dressing. Chickpeas and pistachios add texture and substance, making this a satisfying meal that's packed with protein, fibre and plenty of plant diversity.

Overview Ingredients Method
Prep time
10 mins
Cook time
40 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
Herbs &
spices
Greens
Contains
Nuts View all Chickpeas, Pistachio, Beans, Orange, Legumes, Nuts, Mint, Seeds, Sesame, Oregano, Radicchio, Lemon, Chicken
Ingredients
Serves 4
Metric Imperial
chicken legs
(bone-in, skin-on)
pomegranate (seeds)
mint
torn
radicchio
torn
peeled and sliced into rounds
chickpeas (can)
Swaps: butter beans (can), cannellini beans (can)
drained and rinsed
pistachios
Swaps: macadamia, walnuts
roughly chopped
For the dressing:
tahini
juiced
water
(hot)
oregano (dried)
Why is this healthy?
Plant
points
High
protein
High
fibre
Herbs &
spices
Greens

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NUTRITION PER SERVING (Read more)

36g
Protein
560kcal
Calories
32g
Total Fat
36g
Carbs
16g
Sugars
12g
Fibre
231mg
Calcium
18%
 
6mg
Iron
33%
 
148mg
Magnesium
35%
 
1349mg
Potassium
29%
 
125mg
Sodium
5%
 
1mg
Vitamin B1
83%
 
1.3mcg
Vitamin B12
54%
 
0.6mcg
Vitamin D
3%
 
4.4mg
Vitamin E
29%
 
154mcg
Vitamin B9
39%
 
65mcg
Vitamin A
7%
 
57mg
Vitamin C
63%
 
4.2mg
Zinc
38%
 
221mcg
Vitamin K
184%
 
1mg
Copper
111%
 
0.5mg
Vitamin B2
38%
 
8.1mg
Vitamin B3
51%
 
0.9mg
Vitamin B6
53%
 
441mg
Phosphorus
35%
 
Protein: 36g; Calories: 560kcal; Total Fat: 32g; Carbs: 36g; Sugars: 16g; Fibre: 12g; Calcium: 231mg (18%); Iron: 6mg (33%); Magnesium: 148mg (35%); Potassium: 1349mg (29%); Sodium: 125mg (5%); Vitamin B1: 1mg (83%); Vitamin B12: 1.3mcg (54%); Vitamin D: 0.6mcg (3%); Vitamin E: 4.4mg (29%); Vitamin B9: 154mcg (39%); Vitamin A: 65mcg (7%); Vitamin C: 57mg (63%); Zinc: 4.2mg (38%); Vitamin K: 221mcg (184%); Copper: 1mg (111%); Vitamin B2: 0.5mg (38%); Vitamin B3: 8.1mg (51%); Vitamin B6: 0.9mg (53%); Phosphorus: 441mg (35%)
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Why is this healthy?
Plant
points
High
protein
High
fibre
Herbs &
spices
Greens
Contains
Nuts View all Chickpeas, Pistachio, Beans, Orange, Legumes, Nuts, Mint, Seeds, Sesame, Oregano, Radicchio, Lemon, Chicken
Ingredients
Serves 4
Metric Imperial
chicken legs
(bone-in, skin-on)
pomegranate (seeds)
mint
torn
radicchio
torn
peeled and sliced into rounds
chickpeas (can)
Swaps: butter beans (can), cannellini beans (can)
drained and rinsed
pistachios
Swaps: macadamia, walnuts
roughly chopped
For the dressing:
tahini
juiced
water
(hot)
oregano (dried)

Ingredients

Serves 4
Metric Imperial
chicken legs
(bone-in, skin-on)
pomegranate (seeds)
mint
torn
radicchio
torn
peeled and sliced into rounds
chickpeas (can)
Swaps: butter beans (can), cannellini beans (can)
drained and rinsed
pistachios
Swaps: macadamia, walnuts
roughly chopped
For the dressing:
tahini
juiced
water
(hot)
oregano (dried)

Method

1

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

2

Rub the chicken with salt and olive oil and roast for 40 minutes until cooked through and the juices run clear.

3

Allow the chicken to cool before cutting the meat off the bone. Set aside until needed.

4

Prepare the salad by combining the pomegranate seeds, mint, radicchio leaves, oranges, chickpeas and pistachios in a large bowl.

5

In a small bowl, whisk together the dressing ingredients. Season to taste. Add a splash more water, if needed; it should be a pourable consistency.

6

Add the chicken to the salad, pour over the dressing and toss everything together. Serve topped with extra mint leaves and pomegranate seeds, if you like.

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User comments (2)

Robin 2 weeks ago

Another great DK recipe. I left out the chicken as I'm plant based but added cooked freekeh to make it more filling and complete meal.

S 3 months ago

Really nice and quick and easy to make Really recommend 🌟 🌟 🌟 🌟 🌟

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Recipe by Dr Rupy Aujla and in the categories: Flexitarian, Middle Eastern, Sides, Chicken, Legumes, Spring, Summer, Skin Health, Energy Support, General Wellbeing, Anti-Inflammatory, Weight Management, Gut Health, Side, Lunch, Dinner

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